Thursday, September 24, 2009

a world of plums

plum deliciousthat's plumtasticit's a plum job, and i don't mind saying soplum, and ripe for the picking

my goodness, but don't you look plum richdone with great aplumplums and berries, nature's treasures

pounds and pounds of plumbsi am slow roasting them in a 200 degree oven, cut in half, a quick breeze of butter on their backs for 4 hours in the oveni am making orangette's plum crumble with hints of ginger (photo above - and serving it to me friends)i am freezing them for days when i am plumless and pitifuli am hoarding recipes, like this one at a new blog find, imby & itchy still harvesting my lovely, free fruits and vegetable findsfor days when the sky is a little bleakthe harvest all goneand i want a ray of summer fruit shine to light the day

Barnes in a london burough south of the river, where its basically like a little village :) You can google it and "walk" around (google is amazing) we're going there to feed the ducks (and not the pigeons.. I hate pigeons) As for the sleep.. well since i had 13 hours i'm now trying to tell myself that i'm sleepy.. at 3 am.. not working.. buggerit, tomorrow will be a rather big pain in the gazoo.. :/

hmm.. plums.. my mum used to make wine of plums and razzberries.. and ofcourse stuff meat with it and other fun things. Plums are good for just about everything. I'm having a horrible hankering for that crumble though *drooling gently* Lottsa love my darling and more info after tomorrow when i've finished atleast one project. :)